This make-ahead brunch dish lets you do the work the night before — a must for those who aren’t morning people! Serve with a simple fruit salad and a basket of muffins for a hearty and carefree breakfast.
4 cups cubed day-old bread
2 cups shredded cheddar cheese
10 large eggs, slightly beaten
4 cups milk
1 teaspoon dry mustard
1 teaspoon salt
1/4 teaspoon onion powder
1/4 teaspoon ground black pepper
1 pound sausage, browned and crumbled
1/2 cup sliced mushrooms
1/2 cup chopped peeled tomatoes
Butter a 9 x 13-inch baking dish well. Place bread in dish. Sprinkle with cheese.
In a bowl combine eggs, milk, mustard, salt, onion powder and pepper. Pour evenly over bread and cheese. Sprinkle sausage, mushrooms and tomatoes on top. Cover and refrigerate 12 to 24 hours before baking.
Preheat oven to 325F (160C). Bake casserole, uncovered, about 1 hour. Tent with foil if top begins to brown too quickly. (A glass baking dish is suggested so that you can check on the over browning of bottom.) Let stand several minutes before cutting to allow cheese to set.
Makes 8 servings.